Beef Stock

I love to make soup because it’s easy, and it feeds lots of people. Whenever I make a huge pot, there isn’t very much leftover! I like to make a really flavorful beef stock as a base for my soups and stews.

Beef Stock

Ingredients

3 large soup bones

carrots (at least 4)

onions (at least 1)

peppercorns (1 tablespoon)

1 sprig of fresh rosemary

1 handful of fresh basil

*Really, you can add whatever you want. It’s your stock, and your recipe. Do as you please!

Directions

Throw everything into the pot (I use a large soup pot). Fill the pot with water until it’s 3/4 of the way full (any more and it might boil over). Bring it to a boil, and let it boil for 10 minutes. You might have to skim the top a few times as it boils. Reduce the heat to medium, cover, and cook for at least 2 hours. Let the stock cool a bit, and then remove all the ingredients but the liquid.

That’s it! You’re done!

Well, sort of. Then you can make soup,or let it cool. I usually freeze my stock in leftover chicken salad containers (the 5 # containers are great for this) for later use.

*This is a rich, flavorful broth and will reduce quite a bit. When I make soup, I usually add water to the stock (enough to fill the pot 3/4 of the way full).

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